Protein Swap | Orange Chicken with Spicy Yum Yum Sauce
Tender-Crisp Broccoli & White Rice
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Yum yum sauce is classic Americana, winking to the flavours of Japanese hibachi restaurants. So we’ll tell you right now that the secret ingredient is ketchup (the other is mayo!). It’s the perfect retro dip for orange-garlic glazed chicken, balanced with white rice and generous veggies.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Cucumbers
- 1 Head of broccoli
- 2 Garlic cloves
- 2 Scallions
- 15ml Ketchup
- 160g White rice
- 30ml Orange sauce
- 60ml Mayonnaise
- 10g Teriyaki Time blend (cornstarch, sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper, silicon dioxide)
Contains: Eggs • Sesame • Soy • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
37 g
Saturated Fat
4 g
Sodium
460 mg
Total Carb
93 g
Sugars
15 g
Protein
51 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the broccoli
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Cut the broccoli head into bite-size florets.
- In a medium bowl, combine the broccoli, a drizzle of oil, the white bottoms of the scallions and S&P.
- Add the broccoli to the air fryer and fry, 6 to 8 min., until tender.
- Reserve the bowl.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- In the reserved bowl, combine the cucumbers, a drizzle of oil and S&P.
- Mince the garlic.
- In a small bowl, make the yum yum sauce by combining the mayo, ketchup, ½ the garlic, ½ the spices, 1 tsp water (double for 4 portions) and S&P.
- Pat the chicken dry and thinly slice into strips; drizzle with oil and season with the remaining spices and S&P.
Fry the chicken
- Place the chicken* in the air fryer and fry, 8 to 10 min., until cooked through.
- Transfer to a large bowl and add the orange sauce and remaining garlic.
- Return to the air fryer and fry, 2 to 3 min., until glazed and sticky.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken, broccoli and cucumbers.
- Garnish with the green tops of the scallions.
- Serve the yum yum sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
